Ingredients
Scale
- 1 large rectangular puff pastry sheet (13 oz)
- 2 cups milk
- 1/2 cup sugar
- 1/3 cup corn starch
- 4 large egg yolks
- Fresh blueberries for topping
- Fresh raspberries for topping
- Almond slices
Instructions
- Warm the milk until hot but not boiling.
- In a pan, whisk egg yolks, sugar, and corn starch until fluffy. Gradually add warm milk while whisking.
- Cook over medium heat until thickened, then cool.
- Preheat oven to 400°F (200°C). Roll out the puff pastry and cut into squares.
- Cut edges on the pastry squares, fold corners up, prick centers, and brush edges with milk or egg wash.
- Bake for 15–18 minutes until golden brown; cool before filling.
- Fill pastries with custard and top with berries and almond slices before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg